Last year, I wrote my Marry Me Chicken Soup and since it became so popular, I thought I’d try this Mexican street corn soup.
I started making it after my partner asked me to make something that’s not too heavy, he likes having this before his basketball games.
This soup has that same smoky, tangy, slightly spicy flavor you get from street corn, but in a cozy bowl that feels filling without being heavy.
It’s the kind of soup you make once and then keep thinking about.
This is one of the best soups I’ve ever had.
Whether you’re making it for your partner, your family, or just for yourself (because you deserve it!), this soup is bound to be a keeper. 💛🍲
Mexican Street Corn Soup
Course: Lunch, DinnerDifficulty: Medium4
servings10
minutes25
minutes35
minutesIngredients
1 tablespoon butter or olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
4 cups corn kernels (fresh, frozen, or canned and drained)
3 cups chicken broth (or vegetable broth)
1 cup milk (or half-and-half)
4 oz cream cheese, cubed
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
2 tablespoons lime juice (about 1 large lime)
1/3 cup chopped fresh cilantro
optional toppings
extra cilantro
chili flakes or tajín
extra lime wedges
a drizzle of olive oil
crushed tortilla chips
Directions
- Melt the butter or heat the olive oil in a large pot over medium heat, then add the onion and cook for 4–5 minutes until soft and translucent.
- Add the garlic, smoked paprika, chili powder, and cumin and cook for 30 seconds, stirring constantly until fragrant.
- Stir in the corn and tomato paste and cook for 1 minute so the tomato paste deepens slightly and the corn gets coated in the spices.
- Pour in the chicken broth, bring to a gentle simmer, and cook for 10–12 minutes, stirring occasionally.
- Lower the heat and add the milk and cream cheese, stirring until the cream cheese fully melts and the soup looks creamy and smooth.
- Use an immersion blender to blend about 1/3 to 1/2 of the soup so it thickens but still has plenty of corn texture, then stir in the lime juice and cilantro and adjust salt to taste.
- I personally use Coconut Milk to make a more healthy alternative.
Tips and Variations:
Make it dairy-free by using unsweetened coconut milk or cashew milk plus dairy-free cream cheese.
Make it vegan by using vegetable broth and plant-based butter.
Add 1 cup shredded cooked chicken to make it more filling.
Use 1/2 cup Greek yogurt stirred in off-heat instead of cream cheese for a tangier, lighter version.
Add 1/2 cup black beans for extra protein and texture.
Store leftovers in an airtight container in the fridge for up to 3 days.
This soup is creamy, cozy, and packed with that smoky-tangy street corn flavor, without needing a grill or a ton of effort.
It’s perfect for weeknights, and it reheats really well, so lunch the next day is honestly even better.
